Wagyu
Technique
How to Cook A5 Wagyu
Hot pan, short contact, small portions.
How to cook well
Method first, technique always. The fundamentals that turn a great cut into a great dinner.
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Featured Guide
How Much Meat to Buy Per Person for a Cookout
Raw weight per guest for steak, burgers, ribs, brisket and chicken, the cuts that feed a crowd for less, and when to order so it thaws in time.
Read the guide →
Beef
Chicken
Cook From Frozen
Most of what we ship can go straight from the freezer to the pan. Here's how, protein by protein.
Seafood
Roast
How to Cook Frozen Salmon
Rinse off the ice, pat it dry and cook it frozen. We pull salmon portions at 125°F; the USDA recommends 145°F.
Chicken
Roast
How to Cook Frozen Chicken Breast
Frozen chicken breasts go straight into the oven, a pot on the stove or a pressure cooker. Cook to 165°F; skip the slow cooker and the mi...
Wagyu
Fundamentals
Cubed vs sliced wagyu
When to dice A5 Wagyu into bite-sized cubes and when to keep it as a steak.
Seafood
Kanpachi
Kanpachi Carpaccio: A Taste of the Islands
A delicate, restaurant-quality Hawaiian Kanpachi carpaccio you can plate in minutes.
Seafood
Sashimi
How to Slice Sashimi: Precision Meets Presentation
Sashimi rewards precision: a razor-sharp knife, premium chilled fillets, and clean single-stroke cuts against the grain.
Beef
Picanha
How to Cook Picanha
Score the fat cap, salt heavily, and cook over fire — three methods for the Brazilian classic.
Seafood
Grilling
How to Grill Wild Mahi Mahi
Mahi mahi has a sweet, mild flavor — season, grill for under 10 minutes, and finish with lemon juice.
Beef
Wagyu
How To Cook Seasoned Wagyu Meatloaf
Bake pre-seasoned Wagyu meatloaf at 350°F for 45-55 minutes, until the internal temperature reaches 165°F.
Cookies
Dessert
How To Cook Primal Palate Magic Cookie Dough
Roll frozen sugar cookie dough in your favorite sugar and bake for 10 to 12 minutes.